Japanese Beef Stir-Fry Recipe - Allrecipes.com
Japanese Beef Stir-Fry Recipe
  • READY IN 45 mins

Japanese Beef Stir-Fry

Recipe by  

"Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  1. Slice beef into very thin strips.
  2. Mix cornstarch, broth, soy and sugar until smooth. Set aside.
  3. Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
  4. Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
  5. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.
Kitchen-Friendly View


  • TIP: To make slicing beef easier freeze beef for 1 hr.
  • MAKE AHEAD: Prepare vegetables and place in resealable plastic bags. Refrigerate overnight.

Reviews More Reviews

Most Helpful Positive Review
May 07, 2011

Outside of adding some fresh minced garlic, I prepared this following the recipe closely. And we enjoyed the heck out of it. Sometimes things don't need a whole lot of explanation or analysis. This is one of those times. It works. (I used No Name Sirloin Steaks, baby bok choy and basmati rice. Hubs made "Cucumber Sunomono" to go with - delicious )

Most Helpful Critical Review
Nov 02, 2012

It looked very nice. It wasn't an overly exciting flavor, but the sauce was pretty strong/salty. I should have followed some of the other suggestions to cut down the soy sauce and add some ginger.

Nov 22, 2010

Perfect for weekdays. Prepare night before so all you have to do next day is cook it. A few things I did other than recipe called for: 1) Marinate Beef overnight in salt, pepper, minced ginger. 2) Cut up all veggies night before. Placed all veggies together in ziplock bag in fridge. 3) Mixed sauce night before and added red pepper flakes to add spice. I browned the beef with the ginger that I marinated with. It added that "japanese" flavor that I was looking for. Enjoy!

Jan 04, 2010

YUMYY! I didn't have shitake mushrooms on hand so I just used regular button mushrooms. This was a big hit! Will make again!

Dec 06, 2011

Fabulous! Even my pickiest child loved it! Marinated the meat in 1cup soy, 2TBS chopped garlic, and 1/4cup lemon juice. Tenderizes the meat nicely.

Apr 11, 2011

great recipe!!!! i loved it. It felt like I was eating at a fancy asian restaurant....but even better!!!!! and I cooked it all by myself!!!!!

May 03, 2010

This recipe was simple, easy but taste amazing. I even screwed up and forgot to add the broth and it still turned out amazing.

Aug 08, 2011

I found this recipe looking up healthier beef recipes on Allrecipes. It tasted pretty good, but boy was it time consuming! I actually cut up all the vegetables and sliced the meat earlier in the day because I was going to be busy in the evening. Half the meat and vegetables had to be cooked at a time, as suggested, which made it a little messy and dirtied more dishes than necessary. The end result strangely reminded me a little bit of the flavor of chop suey. I definitely will try buying the sirloin as suggested. I thought it was way more tender than round steak. I also don't ever use bok choy so that was an interesting addition I had not thought of. Overall it was just too much time in the kitchen, for my normal quick stir fry recipes, but it surprisingly was much better than what I would expect from a healthier beef dish.


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  • Calories
  • 290 kcal
  • 14%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 1271 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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